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Nana’s Cornbread Dressing

So this is a recipe passed down from my Nana and I have attempted to add directions as best as possible. As you can imagine Southern mama’s tend to cook everything by taste and look so it can be a challenge to get exact measurements. I made this last year for the first time and it was wonderful though a little dry. You will want your mixture wet but not swimming prior to baking. You will want to bake this at 350° for about 30-45 minutes checking frequently. This is a wonderful dish for Thanksgiving and I hope you enjoy it as much as we do!


Nana's Cornbread Dressing

Course Side Dish
Cuisine Southern
Keyword cornbread, dressing, sidedish, southern, thanksgiving



  • 2 cups Self Rising Cornmeal Not Plain Cornmeal
  • 1 extra large Egg
  • 2 tsp Vegetable Oil
  • 1 3/4 cups Buttermilk or Regular Milk


  • 3 slices Bread Crumbled
  • Cornbread Crumbled
  • 1 medium Onion
  • 2 stalks Celery I don't use celery in mine but keeping the integrity of the recipe
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Poultry Seasoning May be a bit much but I am guessing
  • Turkey Giblets Cooked
  • 6 cups Chicken Stock Again guessing



  • Preheat the oven to 400º
  • Place cast iron skillet in preheated oven while making mixture.
  • Mix cornmeal, egg, oil and milk in a medium bowl. Stir well.
  • Pour into preheated skillet and transfer to oven.
  • Bake 25-30 minutes or until golden on top.


  • Preheat oven to 350º F
  • In frying pan: saute onion, celery and garlic powder until onions are translucent.
  • Crumble all of the cornbread and bread slices into a large bowl. Add salt, pepper, poultry seasoning, onion, celery, giblets, & chicken stock. Stir until well-combined.
  • Bake in preheated oven for 30-40 minutes or until top is browned.


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